Red Rice and Leek Casserole with White Wine and Lemon

High in vitamin C and iron, leeks belong to the allium family of vegetables, which is thought to play a role in cancer and heart disease prevention. 

Red Rice and Leek Casserole with White Wine and Lemon


Quantity Ingredients
1 tbsp (15 ml) canola oil
1 cup (250 ml) sliced leeks
3 cloves garlic, crushed
1-1/2 cups (375 ml) water
1/2 cup (125 ml) white wine
1/2 cup (125 ml) red rice, rinsed
1/2 cup (125 ml) red lentils, rinsed
1/2 cup (125 ml) freshly squeezed lemon juice
2 bay leaves
1/2 tsp (2 ml) coarse sea salt
Fresh ground black pepper, to taste


Preheat oven to 350°F (180°C).

Heat oil in a skillet over medium heat. Add leeks; sauté for 5 to 6 minutes. Add garlic; sauté for another minute. Remove from heat.

In a 13 x 9 inch (3.5 L) glass baking dish combine water, white wine, rice, lentils, lemon juice, bay leaves, salt, pepper and leek mixture. Stir to combine all ingredients.

Cover and bake for 60 to 70 minutes, or until most of the liquid is absorbed and rice is cooked through.

Serve warm.

Serves 4.

Nutrition per 1 cup (250 ml) serving: 229 cal, 10 g pro, 4 g total fat (0 g saturated fat), 36 g carb, 5 g fibre, 0 mg chol, 304 mg sodium

Source: Leslie Beck's Healthy Kitchen